Gordon and Tilly Ramsay teach teens to enjoy cooking
This week sees 13-year-olds Jayden and Poppy join Gordon and Tilly's masterclass to learn how to cook lettuce cups filled with prawns and turkey.
Jayden can’t bear to be apart from his XBox and Poppy has to cook for her fellow scouts. So what tips will they learn
Gordon and Tilly also discuss how hectic lifestyles and social media are causing a loss of interest in the joys of cooking, and that parents should take an active part in teaching their children how to prepare healthy food.
The Ramsays help young cooks get healthy
Lettuce cups with turkey
Serves: 4
Ingredients
Olive oil, for frying400g turkey minceToasted sesame oil, for frying5cm piece of fresh root ginger, peeled and finely chopped1-2 red chillies, deseeded and sliced2 garlic cloves, peeled and finely sliced1 tbsp fish sauce1 tbsp light soy sauce1 tbsp light brown sugarFinely grated zest of 1 lime3 spring onions, trimmed and chopped2 tbsp chopped fresh coriander
For the dressing
1 tsp sesame oil1–2 tsp fish sauce, to taste1 tbsp light soy sauceJuice of 1 lime1 red chilli, thinly sliced with seeds left in (optional)1 tbsp olive oilSplash of cold water2 little gem lettuces, separated into leaves, to serveSea salt and freshly ground black pepper
Method
Heat a large frying pan and add a little olive oil. Season the turkey mince with salt and pepper and mix well to ensure the seasoning is evenly distributed.
Fry the mince in the hot pan, breaking up any large pieces, for 5–7 minutes until crisp and brown. Drain the mince in a sieve and set aside.
Wipe out the pan and add a tablespoon of toasted sesame oil. Add the ginger, chilli and garlic and fry for a minute or so, then add the fish sauce, soy sauce and sugar and sauté for 2 minutes to caramelise. Add the drained mince and stir to mix.
Stir in the lime zest (reserve a little for garnish) then add the spring onions, stirring for 30 seconds. Turn off the heat and stir in chopped coriander.
Pour all the dressing ingredients together into an empty jam jar, screw on the lid tightly and shake well to mix. Taste and adjust seasoning to taste.
To serve, spoon some of the mince mixture into the lettuce leaves, sprinkle the remaining lime zest over, drizzle with a little dressing and serve.
Lettuce cups with prawns
Serves: 4
Ingredients
Olive oil, for frying400g fresh raw prawns, chopped5cm piece of fresh root ginger, peeled and finely chopped1-2 red chillies, deseeded and sliced2 garlic cloves, peeled and finely sliced1 tbsp fish sauce1 tbsp light soy sauce1 tbsp light brown sugar3 spring onions, trimmed and choppedFinely grated zest of 1 lime2 tbsp chopped fresh coriander
For the dressing
1 tsp sesame oil1–2 tsp fish sauce, to taste1 tbsp light soy sauceJuice of 1 lime1 red chilli, thinly sliced with seeds left in (optional)1 tbsp olive oilSplash of cold water2 little gem lettuces, separated into leaves, to serveSea salt and freshly ground black pepper
Method
Heat a large frying pan and add a little olive oil. Season the prawns with salt and pepper and mix well to ensure the seasoning is evenly distributed.
Fry the prawns for a few minutes until almost cooked through. Add the ginger, chilli and garlic and fry for a minute or so, then add the fish sauce, soy sauce and sugar and sauté for 2 minutes to caramelise.
Turn off the heat, stir in the spring onions and lime zest (reserve a little for garnish) and stir together, then mix in the chopped coriander.
Pour all the dressing ingredients together into an empty jam jar, screw on the lid tightly and shake well to mix. Taste and adjust seasoning to taste.
To serve, spoon some of the prawn mixture into the lettuce leaves, sprinkle with the remaining lime zest and drizzle with a little dressing and serve.